Preparation

Cook oil and garlic in heavy large skillet over medium-high heat until garlic begins to sizzle. Stir in tomatoes with liquid, 3/4 cup pars;ey and red pepper flakes, breaking up tomatoes with spoon. Season with slat and pepper. Reduce heat to medium-low. Cover partially and cook until tomatoes are thick and puply, stirring occasionally about 1 hour and 15 minutes.
Discard garlic. Mix in remaining parsley. Pour sauce over pasta and toss well. Sprinkle with parmesan cheese and serve.

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